Nutritional Facts

Directions

Place one sheet of phyllo dough on a work surface (keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out); brush sheet with butter and dust with confectioners' sugar. Top with a second sheet of phyllo; brush with butter and dust with sugar.

Cut into 12 squares. Place one square on top of a second square, alternating corner points; press into a greased muffin cup. Repeat with remaining 10 squares, filling five more muffin cups. Repeat the process three times with remaining phyllo dough, butter and sugar.

Bake at 350° for 5-6 minutes or until lightly browned. Carefully remove from pans to wire racks to cool.

In a microwave, melt baking chips with milk; stir until smooth. In a large bowl, beat cream cheese and melted chip mixture until smooth. Fold in whipped topping.

Spoon or pipe into phyllo cups; drizzle with raspberry preserves. Cover and refrigerate until serving. Garnish with chocolate curls if desired.Yield: 2 dozen.

Originally published as Fancy Phyllo Cups in Taste of Home
December/January 2008, p11

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"These were amazing! I changed it up a little. I filled the cups about halfway and then put fresh fruit the rest of the way (blueberries & one strawberry). I also put a little sprinkle of powdered sugar over the top. They were delicious and everyone loved them! I'll certainly make these pretty little desserts again!"